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Duck confit with creamy butterbean puree
Duck confit with creamy butterbean puree
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Duck meat cured in herbs and cooked in its own fat, preserved for months to enhance gourmet dishes.
Ingredients:
  • 20.00 ml chopped fresh sage, plus 24 whole leaves to garnish
  • 840g canned butter beans, drained
  • 94.00 gm sour cream
  • Grated zest of 1 orange
  • 6 duck confit legs*
  • 4 eschalots, finely chopped
  • 1 small wineglass of port
  • Juice of 2 oranges
  • 82.50 ml demi-glaze or beef consomme*
  • 60.00 ml orange jelly* or 60.00 ml bitter orange marmalade
  • Steamed green beans, to serve
Instructions:
  • Preheat your oven to 200°C for a perfect start to your culinary masterpiece.
  • Heat 1 tablespoon of oil in a pan over high heat until smoking. Flash-fry sage leaves for 2-3 seconds, then drain on a paper towel.
  • Blend beans in a food processor with sour cream, chopped sage, and zest until smooth; then set aside.
  • Heat a large non-stick frypan over medium heat. Add the duck skin-side down and cook for 2-3 minutes until it starts to crisp. If needed, cook the duck in batches. Transfer the duck to a baking tray and bake in the oven for 10 minutes until heated through.
  • Reserve 1 tablespoon of the fat from the frypan. Saute the eschalot until softened for 2-3 minutes. Pour in the port and cook until most of the liquid evaporates. Add orange juice and let it reduce by half. Finally, mix in the demi-glaze or consomme and cook for another minute.
  • Coat the duck with a glossy glaze or flavorful marmalade, season with a pinch of salt and pepper, and sauté while stirring for approximately 3 minutes until the liquid reduces beautifully. Let the duck rest outside the oven for 5 minutes before serving.
  • Gently warm the puree for 1-2 minutes. Spoon it onto each plate, then top with a duck leg and drizzle the sauce over it. Serve with green beans and garnish with fried sage.

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